摘要：Content of certain nitrogen, i.e. protein fractions in different kind cheeses made by ultrafiltration is investigated. Althought the content depends on type of cheeses, applying the MMV method or in combination with classical one, period of ripening of cheese ect. The concentration of noncasein nitrogen m all cheeses produced by ultrafiltration was significantly higher. This may influence on process of cheese ripening and final organoleptic characteristics of final products. A little data is available in the literature about this subject, so, consequently, much more investigations is needed.
